血细胞酶水解产物特性的研究

Study on the Characteristics of Enzymatic Hydrolysates From Blood Cell

研究分析了使用碱性蛋白酶水解的猪血细胞水解物的理化卫生指标以及水解产物的氨基酸组成和肽分子量的分布。分析结果表明 :血细胞酶水解产物理化性质较佳 ,氨基酸组成具有较好的平衡 ,肽平均分子量随水解度的增加而降低。感官及卫生检验结果表明 :符合食品卫生标准。

The physicochemical properties,hygiene conditions,amino acids composition and the distribution of molecular weight of peptides with the hydrolysates from porcine blood cell by alkaline protease were analysed.The results were as following:The physicochemical properties of the hydrolysates were fine. The composition of amino acids was equilibrium.Average molecular weight of peptides decreased with increase of hydrolysis degree.The hydrolysates accorded with the standard of food hygiene by sensory and hygiene test.